Responsible for the supply of Muslim minority halal meat food in the capital all the year round, and undertake the special supply work of important meetings of the party and the state. Customers include meat wholesalers, retailers, chain stores, restaurants, hotels and restaurants in cities and other places.
Deal in cooked meat products
We are engaged in the unique traditional products of "Yueshengzhai", such as spiced sauce beef, sauce mutton, roast beef and roast mutton, as well as halal flavor products such as multi-flavor beef granules, fragrant leaf beef tendon, spiced sauce chicken, fragrant ostrich meat and white water sheep's hoof. There are also nearly 100 kinds of newly developed western-style products with Arabic flavor, such as fragrant beef, beef sausage, chicken sausage, double-flavor sausage, beef sandwich and chicken sandwich. Yueshengzhai, which is famous all over the country, was founded by Ma Qingrui in Qingganlong for 40 years.
Ma Qingrui was supposed to help people watch the altar when the Ritual Department held a memorial ceremony. Sometimes officials will give him some offerings for sacrifice. Once he got a whole sheep, took it home to eat some, and then picked it out to sell raw meat in the street.
From then on, he no longer went to see the altar, but bought sacrificial sheep from the officers at a low price, specializing in selling raw mutton. But he found that although the business was good and he didn't make much money, he made a lot of money watching others sell cooked meat, so he also wanted to cook some cooked meat to sell.
When Ma Qingrui looked at the altar, he had a good relationship with a chef specializing in mutton in the imperial kitchen, so Ma Qingrui secretly paid attention to it and secretly learned. In this way, he sold the sauce mutton from now on. Ma Qingrui's stall is in Hebao Lane outside the front door, and there are many officials and people coming in and out. Many of them know him, know that he is helping the chef, and learn some skills from him. At that time, people thought that the chef of the royal chef was the best, so everyone wanted to try it. In addition, Ma Qingrui's sauce mutton is really good, so there are many customers.
In the forty years of Qianlong, Ma Qingrui rented three rooms in Qianhubu Street, changed the stall into a shop and named it Yueshengzhai, which means "Prosperity every month".
During Jiaqing period of Qing Dynasty, Ma Qingrui revised the original seasoning formula for making sauced mutton and summed up a set of experience. First, choose the big white sheep in Xikou. Because this kind of sheep was not easy to buy at that time, I kept a sheep in the backyard of Yueshengzhai. Secondly, the seasoning is fine. Yueshengzhai sauce mutton is mainly made of clove, Amomum villosum, cinnamon and aniseed, and seasoned with sauce and salt. Furthermore, mastering the temperature is the key link.
The season for making mutton is from autumn to spring, and the peak season is mainly in winter and March. After summer every year, the sauce mutton enters the off-season. In order to have business in summer, Ma Qingrui researched and trial-produced the summer food roast mutton. Roasted mutton is a kind of wide soup, with meat and plenty of soup. It is a special summer delicacy. When it is cooked on water with roasted mutton soup, it is served with shredded cucumber.
Since the Five Dynasties of Ma Qingrui, Yueshengzhai has always been made by the Ma family. 1956, Yueshengzhai was a public-private partnership, and the Ma family abandoned the conservative idea of "keeping the art secret". The new moon is thriving.
Detailed comments
Jingyun catering
-Yue Shengzhai
Wang Yumei
Beijing is a famous historical and cultural city. Because of Beijing's special political, economic and cultural background, as well as its special geographical and cultural environment, the present Jingyun catering culture has been bred. Yueshengzhai is a typical representative of Jingyun food culture. The founders and inheritors of Yueshengzhai are old Beijing who have lived in niujie for a long time. The processing technology is formed on the basis of fully absorbing the sauce meat technology of the Qing Dynasty imperial palace and the traditional folk skills of the imperial city. Its main business objects range from the imperial palace in the Qing Dynasty to the high-end society in Peiping in the Republic of China, and even the common people today. It is the best testimony of the history of Jingyun food culture.
Yueshengzhai was first located in the south of Xiyuewai Road, the old Qianmen Arrow Tower. It was named Yueshengzhai by this crescent wall, which means "Prosperity every month" and then moved to Hubu Street.
Due to its unique geographical location, Yueshengzhai's business targets are mostly court attendants and government officials, and even Cixi has a special liking for Yueshengzhai's roast mutton. In order to facilitate the entry of Yueshengzhai meat into the palace, Empress Dowager Cixi awarded Yueshengzhai four waist tags as a voucher for entering the palace. Every other day, the descendants of Yueshengzhai personally led the porters to deliver the special sauce meat to the imperial dining room outside Jing Yun Palace for Cixi and members of the royal family to enjoy. The four waist tags also proved that Yueshengzhai won the favor of the Qing royal family. It was this privilege of Cixi that saved the shopkeeper of Yueshengzhai from capital punishment.
According to legend, Empress Dowager Cixi goes to the Summer Palace to listen to politics every summer, and has supper every night. The food she eats must also include Yueshengzhai sauce meat, biscuits and porridge. The baked biscuits are sandwiched with freshly cooked roast mutton in Yueshengzhai, and the entrance exudes an appetizing fragrance. The more you chew, the more memorable it is. Therefore, the shopkeeper of Yueshengzhai should take turns to be on duty at Shoufang. After that, Cixi retired behind the scenes and retired to the Summer Palace, while Yue Shengzhai sent someone on duty. One winter, the shopkeeper of Yueshengzhai smoked in the back hill, which didn't cause much mountain fire. According to law, he should be sentenced to death. The queen mother asked, "What did he do for me?" The death penalty should be abolished immediately. Who would have thought that delicious sauce mutton would become a talisman? This story is widely circulated among the people!
Yueshengzhai's business is booming, and it is not a temporary achievement to be loved by Empress Dowager Cixi and nobles. However, it is inseparable from Yue Shengzhai's spirit of widely absorbing Bona and learning from others. Zhu Yixin, the imperial adviser of the Qing Dynasty, once described Yue Shengzhai in the draft of Cheng Jing Fang Xiang: "The mutton shop in front of the house is famous for its spiced mutton sauce."
The processing technology of Yueshengzhai has distinct national characteristics. They were formed on the basis of fully absorbing the sauce meat craft and folk traditional skills of the Qing palace. They not only absorbed the essence of China's traditional food culture from the court and the people, but also introduced Arabic spices into their own recipes, and used the traditional health preserving theory of "medicine and food are homologous" in Chinese medicine for reference, and combined the important nourishing function of beef and mutton with medicinal materials, spices and other accessories with fitness value to unify the unique processing technology. Exquisite formula, never save money; Fine production, never save labor. "In the control and application of heat, pay attention to" three flavors ",that is, cook with strong fire to remove the fishy smell, and simmer with slow fire to remove the" old soup "to enhance the flavor. The cooking skills of roasted beef and mutton are known as the" three unique "in the world-the fat and thin materials are neat, the formula is good in color and taste, and the sauce is fully cooked. Yang Jingting, a poet in Daoguang period, once wrote a poem praising Yue Shengzhai's roast mutton in Dumen Zayong: "Feed the sheep in Beijing fat and tender, and the sauce is boiled red and the soup is clear, and it will burn in the afternoon, so you won't feel tired. "
The secret recipe of Yueshengzhai is perfect, and the physician also contributed. Summer is long every year, and on the tenth day of the month, the summer break system is implemented. At this time, the shopkeeper of Yueshengzhai often invited the imperial doctor to have tea in the backyard to enjoy the cool, and the topics discussed were quite rich, but the main purpose was how to improve the meat formula. Sheng Xia Zhishi, the backyard of Yueshengzhai, is simple and elegant, fresh and refined. Later Yueshengzhai took out special summer roast mutton, served with green tea and wine. The evening breeze is blowing, the tea wisp is fragrant, and the meat is attractive! In this scene, the convenience of Yueshengzhai is constantly improving, becoming more and more perfect, and inadvertently creating a unique delicacy-summer roast mutton!
By the end of the Qing Dynasty, the surrounding area of Yueshengzhai had been prosperous for some time. Dongan market stands in the northeast of Yueshengzhai, extending from north to south, and Wangfujing business circle has begun to take shape. For a time, the store was established, people came and went, and it has flourished to this day. At this time, Yueshengzhai was completely renovated and the workshop was boldly opened. The process of cooking treasures for hundreds of years is presented to the world: two special 100-year-old large iron pots, carved blue brick stoves, chefs wearing dark blue aprons and shoe covers, shiny bronze meat grates and wooden square bases in hand, and calligraphy mentioned by celebrities. Diners are tasting the profound culture of Yueshengzhai in the dining room. Sauced meat is delicious and appetizing, and diners are full of praise. This is a much-told story.
At the end of the Qing Dynasty and the beginning of the Republic of China, Yue Shengzhai took the opportunity to whitewash the neighboring areas because they had become prosperous commercial places in Beijing. Wu Zengshou was specially asked to write the word "Yueshengzhai", replace the old plaque, hang it in the middle of the door, and asked the calligrapher to write a banner and stick it right above the door. On the plaque, the font is graceful and graceful, fluttering like a cloud, and jiaozi is like a dragon, which adds a rich cultural atmosphere to Yueshengzhai Store. After liberation, Pu Jie, the younger brother of the last emperor Puyi, also wrote an inscription for Yueshengzhai, showing the love of all walks of life for Yueshengzhai.
Yueshengzhai continues to develop through oral communication, constantly improving and perfecting the auxiliary material formula and processing technology of meat products. After several generations of exploration, it has formed a rich food production skill, which contains rich Beijing flavor and legendary stories. The representative of Yueshengzhai is "two roasted and two sauces"-"roast mutton, roast beef, mutton with sauce and beef with sauce", which is known as "exquisite new food in the middle of the month, a must in the prosperous times".
It is said that the technology of Yueshengzhai sauce mutton is the most wonderful-the first-class sheep produced in Inner Mongolia must be selected for meat selection, and the slaughter is also very particular. It is strictly forbidden to store, transport and trade with other meats; The managers and producers of Yueshengzhai food are generally ethnic minority workers, which can be described as "from pure to true"; Take fresh meat from tendons such as front legs, chest, lumbar fossa, neck and neck. After washing, go to the tendons and abdomen to see the meat cut into pieces; When making soup, put clear water in the pot, pour the yellow sauce into it, boil it over high fire, add onion, fresh ginger slices, refined salt and crystal sugar, cook for a while, filter with gauze, and remove residue for later use; Code the mutton in the pot according to the position, so that the old meat is at the bottom and the tender meat is at the top; When stewing, pour the miso soup into the pot, boil it with high fire, put the herbs and spices into a cloth bag, tie the bag tightly and put it into the pot. Boil for an hour, then add the stock, cover the pot and stew for six to seven hours. Uncover the pot cover, take out the meat in layers, and wash the onion and ginger off the meat with the original soup in the pot, which is the finished product. If it needs to be stored for a day or two, remove the meat piece by piece and brush off the oil slick. When the oil is solidified, it can play a natural sealing role.
According to legend, Yueshengzhai cuisine draws lessons from the health-preserving theory of "medicine and food are homologous" in traditional Chinese medicine, and its cooking skills are combined with dietotherapy and food supplement, forming the unique characteristics of meat flavor, sauce flavor, medicine flavor and oil flavor. Due to the use of special cooking techniques, natural spices and herbs are combined with the natural eating habits of beef and mutton, so that the nutritional components of beef and mutton can arouse appetite and be fully absorbed by the human body with the help of the aromatic smell and therapeutic value of spices and herbs. Fennel, clove, nutmeg, Amomum villosum, cinnamon and other spices with medicinal value, with the help of the mellow and delicious mutton, have the functions of opening the chest and regulating qi, strengthening the spleen and regulating the stomach, harmonizing the middle warmer and promoting digestion, nourishing yin and tonifying kidney, invigorating qi and promoting blood circulation and strengthening the body. These unique food cultures, which combine cooking and dietotherapy, were completed through continuous exchanges and discussions with famous and old Chinese medicine practitioners from generation to generation.
In the process of inheritance, Leshengzhai has also accumulated rich social history and culture, such as various slang, legends, customs and contexts. These rich social history and culture, involving politics, economy, folk customs, life and other aspects, have become a microcosm of old Beijing.
Regarding Yueshengzhai, many literati and poets have left many ballads, which appeal to both refined and popular tastes. Li Shijing, president of the Beijing Food Association, once wrote a Tibetan poem: "Celebrate the rebirth of the old shop, and the moon turns to the stars for 200 years, and the famous food is famous in Beijing." In the folk, many old Beijingers grew up singing it: "Buffalo, Buffalo, come out first, then come out, and your parents bought you roast lamb bones ...".